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Sunday, December 2, 2012

Coconut Kisses (Macaroons)

Richer — and Simpler — Than Traditional Macaroons

OK, technically these cookies aren’t macaroons (they don’t contain egg white). But they look like coconut macaroons, and their flavor is remarkably similar. So whatever you call them, your taste buds will get an exceedingly sweet treat.

Last year when I posted about Pfeffernüsse Cookies, I mentioned that for Christmas my mom would bake at least a dozen different types of cookies. The selection varied a bit from year to year, but there was always a nucleus of family favorites. One of these was Coconut Kisses, which she always baked on Christmas Eve. To make them even more festive, she’d divide the cookie dough and dye half of it red, the other half green.

These days, Mrs. Kitchen Riffs (the cookie baker in our household) skips the dye. Although I sometimes get nostalgic for the seasonal look of the red and green cookies, I must admit I prefer the way they look au naturel. Besides, that way you can serve them all year round, not just at Christmas.

A good thing too, because once you see the way kids — and adults — gobble these up, you’ll want to bake them often.

Recipe: Coconut Kisses (Macaroons)

My mother started baking these cookies in the 1950s (if not before), but the recipe didn’t originate with her. She probably found it printed on a package of flaked coconut or sweetened condensed milk (the two main ingredients). No doubt a food-company home economist developed it to sell loads of company product.

And it worked. This cookie was ubiquitous when I was growing up.

It takes about 5 minutes to mix the cookie dough, another two minutes or so to form the cookies on a baking sheet, and 10 to 12 minutes to bake each sheet of cookies. The recipe makes 4 to 5 dozen (depending on how big you make the cookies), so you’ll be doing several rounds of baking unless you have multiple ovens and lots of baking sheets. Figure a good hour or so total time for making a whole batch.

Leftover cookies store in airtight containers at room temperature for several days. You can also refrigerate them (but if you do that, allow them to come to room temperature before serving).

Line baking sheets with silicone baking mats (such as Silpat) or parchment paper.

In a mixing bowl, combine all ingredients (except garnish), stirring thoroughly to mix.

Using a teaspoon, scoop rounds of dough and drop onto prepared baking sheets. Add a maraschino cherry to the top of each cookie if desired.

Bake until done, about 10 to 12 minutes. Halfway through baking, reverse baking sheets from top to bottom, and turn from front to back. Cookies are done when the coconut is lightly browned.

After removing a baking sheet from the oven, allow the cookies to “set” on the sheet for three to five minutes before removing them with a wide spatula. Allow cookies to cool before eating.

Notes

These cookies tend to spread out a little when they bake, which I think adds to their charm. If you prefer a more compact cookie, make them smaller; the smaller ones don’t spread as much.

If you don’t want to use a teaspoon to shape the cookies, a #60 scoop works well (each scoop is slightly over 1 tablespoon in size).

I tend to prefer these cookies without a garnish, but the cherry is pretty. You can also dribble melted chocolate on the cookies — this is both pretty and tasty.

Flaked coconut is coconut that has been dried, then shaved (flaked), and usually sweetened.

Condensed milk is milk that has been reduced by boiling (thus removing the water content), and sweetened with sugar. Evaporated milk is similar, except it contains no sugar. Because sugar acts as a preservative, making evaporated milk requires more processing than does condensed milk.
Condensed milk was first developed in France in 1820, but was subsequently “reinvented” in the US by Gail Borden, Jr. in 1853. Borden produced one of the first commercial brands of condensed milk in the US.

The Borden company underwent a leveraged buyout in the 1990s and the company was eventually dissolved. Today Eagle brand is probably the most commonly found condensed milk in the US, but all brands are more or less the same.

Good vanilla extract contains no sugar. So check the label on yours — you may be surprised at what you see.

You want to use real (pure) vanilla extract in this recipe. Pure vanilla extract is made by soaking vanilla beans in a mixture of water and alcohol for several months. BTW, the FDA requires that pure vanilla extract contain at least 35% alcohol.

If the label doesn’t say “pure,” that means it’s made from synthetic vanilla. The artificial kind is usually derived from the sapwood of several species of conifers — or from coal extracts!

The flavor of some imitation vanillas can be nasty. You don’t have to spend a fortune on pure vanilla extract, but getting decent quality does mean spending a bit more for something that’s not loaded with sugar or imitation flavoring. Do yourself a favor and get the real stuff.

You can also use vanilla beans, but for baking that’s a pain.

Shelf Life

Mrs K R was scooping cookie dough onto sheets and busily baking. I was in the kitchen keeping the cookie dough her company. I was also waiting for the battery on my camera to charge so I could take pictures.

So I decided to have a cookie. Or four. Every time a sheet would emerge from the oven with freshly baked Coconut Kisses, we’d wait the barest amount of time for the cookies to cool (slightly) before picking them up and eating them, scorching our fingers and lips in the process.

“Because of all the ones she baked, these had the shortest shelf life — they’d get stale a bit faster than some of the other varieties. She’d always make these along with Stollen, which also is best eaten fairly fresh.”

“Well, it looks like shelf life isn’t a problem around here,” observed Mrs K R.

82 comments:

Your coconut macaroons looks delicious. I do have to agree with Mrs. Riff, and I have been trying to use less food dye. Lately, I have been using it for frosting. I like your gentle advisement's. So true with vanilla. Beautiful presentation!

This is a family favorite here, too! We love coconut, love even more when it's topped with those super addictive cherries. (Which I can eat by the jar full on their own!) Okay, so now I want to bake some of these now.

This is a great recipe and I do them every year for Passover. I will also tell you that I make the egg white macaroon and these are the preferred variety because of the golden sugary bite that the condensed milk gives. I have added all kinds of things to them like chocolate chips and even cocoa for chocolate macs and they all turn out great!Thanks so much and also for the lighting tips!

That is such a simple recipe and your photos with the reflections are super amazing. I have been using quite a bit of coconut lately in all its forms - oil, butter, milk and cream as well as the flesh. It is extrememly versatile.

Hi Suzanne, those black acrylic photos are so much fun to do! And really easy, once you figure out how to handle your light. Coconut is good stuff, isn't it? Not as good as lemon, IMO, but pretty close! Thanks for the comment.

Hi Alyssa, those crispy edges really are quite nice. Interesting question re the full fat coconut milk - certainly worth trying. I'm wondering if you'd want to reduce it through simmering a bit, though, so the water content isn't so much? It'd be a fun experiment, that's for sure. Let me know how it turns out! Thanks for commenting.

These cookies sound fantastic, John! Yeah, I can see how they'd quickly vanish. Although, I agree that natural coloring is the best, there's something to be said for nostalgia coloring, as well. :)And your photography!!! I doubt anyone could have found a better way to present your cookies. Beautifully done!

Hi Dawn, if your family doesn't like coconut, they really wouldn't like these - tons of coconut flavor. And carrying on traditions is fun, don't you think? Particularly when it means something yummy to eat! Thanks for the comment.

The cherry is definitely needed on top of these cookies, if not for the burst of color but for the burst of cherry flavor with the sweet coconut. These look SO good and I love the crispy browned edges. That's the best part in my book! :)

I absolutely adore coconut macaroons! I love the idea of dying them green and red; perhaps if I give this good old recipe a go sometime in the near future (i.e. in time for the holidays), I'll dye them and post the pictures so you'll satisfy your nostalgia!

Some strange things happens here: I know I was here yesterday, and I know I left a comment... Or I was just thinking to leave the comment? I am confused now... As I said (or didn't) yesterday, shelf life of this cookies would never be an issue in my home! They look (on photo #3 from the top) like a little clouds of sweet happiness... :)Now, let's hope this comment posts...

Hi Marina, that's odd - I know I didn't receive a comment from you because all comments are emailed to me (in addition to appearing here). Might have been a Blogger glitch. Anyway, these absolutely didn't last around here. And they are kind of like little clouds of sweet happiness. ;-) Thanks for the comment (and I'm glad this one went through!).

And that's the exact reason I tend not to make cookies...they get eaten much too quickly! :P I could definitely see myself loving this coconut and condensed milk are two of my favorite ingredients. They look gorgeous with the cherry garnish.

Hi Food Jaunts, yeah, that consumption thing can be a problem. ;-) These are great cookies, though, and well worth making occasionally. Just make them when you know you'll have company so you won't eat them all. ;-) Thanks for the comment.

Your coconut macaroons look delicious, I love the idea of condensed milk in it...I am sure that the taste and flavor of this are super delicious. Very cute with the red, it really gives the "holiday" looks :)Hope you are having a fantastic week!

OMG these are so incredibly simple with just 3 ingredients - what's not to love. In some ways they remind me of that bar cookie whose name escapes me that I even bake with chocolate chips and a crust. I love sweetened condensed milk, I love it plain in very small doses.

I'll have to try these and I'm sure your wife will make them just the way your mom use to make them this Christmas. I'm sure they won't taste like moms but her heart will be in it.

Sorry I've missed so many of your posts, I've been so busy with my classes that I've even slacked off on my own as well. I hope you are doing well and that you have a wonderful holiday surrounded by family and friends this year.

Hi Vicki, must be the busy season - I've been kinda swamped too. These are really delish and quite easy to make. And it's the rare person who doesn't enjoy them - well worth doing. Thanks for the comment.

It's scary that I have all the ingredients listed (less the cherries) but I have never made a macaroons although I love everything in coconut flavor. Your vision looks absolutely delicious. Thanks for sharing!

LOVE that these cookies bake up so quickly because that means I can eat them more quickly :) Also really glad you posted a coconut cookie because the hubster hates coconut which means I will not have to share these with him :) Happy holidays!

Hi Lawyer Loves Lunch, yeah, I pretty much was eating them as quickly as Mrs K R was turning them out (truth be told, she was too!). Hubster doesn't eat coconut? Time for you to make a double batch! ;-) Thanks for the comment.

John...I can see how these can easily fly off the cooling rack! My father loved coconut macaroons and I think I inherited his love of coconut! I like these au naturel...and the cherry on top is the perfect touch! Beautiful cookie, one that I can't wait to try! : )

I honestly didn't know macaroons are so easy to make. I first had this in a little cafe when I started studying abroad (here in the US). I got addicted to it and every coffee I buy I always buy one macaroon. I wish I knew back then how to make this at home, especially if it's simple and easy! I could save some fortune... considering how often I was there! lol.

Hi Nami, macaroons are pretty easy to make; macarons (the French cookie) are a bit more challenging. But they both taste good! And these little coconut jobs taste best of all, IMO. Thanks for your comment.